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Opened for a forum offline at my place this past weekend, I do believe this impressed those who had little or no experience with Israeli. I thought it was lovely, and held it's own against some big hitters.

Hi Ryan, nice to see some of you guys on this side of the forum. The Galil Mountains Yiron is indeed consistently one of the very best values from Israel and an excellent one to present to newbies of Israeli wine.

By Mediterranean acidity, do you mean it's relatively low or relatively high?

Relatively high, with a citrusy tone to it - and being a Italophile, that's something I love in a wine. I generally see Israeli reds in a Mediterranean context, a thought inspired by our dearly departed Rogov.

"The sun, with all those planets revolving about it and dependent on it, can still ripen a bunch of grapes as if it had nothing else to do"Galileo Galilei

(avatar: me next to the WIYN 3.5 meter telescope at Kitt Peak National Observatory)

Lior Yogev wrote:I was curious because some international tasters (most famous is probably Squires) pointed out a relatively low acidity for (many) Israeli wines

Personally I think it is indeed true in general, but "many" is definitely not "most"

Lior

Well, I guess I would have to agree that, amongst Old World countries, Israeli wines have lowish acidity - but acid is still more important to the wines than for any New World country. I should clarify that when I talk about "Mediterranean acidity," I'm referring more to the character of the acid rather than the level of the acid per say - but it still has to come through. However, I think the lowish acidity of some Israeli wines gives them a supple quality that I find attractive.

The Yiron certainly was lower in acid than the rest of the mostly French and Italian lineup it was in.

"The sun, with all those planets revolving about it and dependent on it, can still ripen a bunch of grapes as if it had nothing else to do"Galileo Galilei

(avatar: me next to the WIYN 3.5 meter telescope at Kitt Peak National Observatory)